 |
Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 6 |
|
Courtesy America's Test Kitchen. This is a great recipe. Corn is at it's peak and I made these and knew right away I had to post so I can do this again. I hope you will enjoy these as well! Ingredients:
1 1/2 lbs fresh corn, husks and silks removed (2 large or 3-4 medium ears) |
1 egg, beaten lightly |
3 tablespoons all-purpose flour |
3 tablespoons cornmeal |
2 tablespoons heavy cream |
1 small shallot, minced |
1/2 teaspoon salt |
1 pinch cayenne pepper |
1/2 cup vegetable oil (or more as needed) |
Directions:
1. Cut kernels from 1 to 2 ears of corn and place in bowl. This should yield approximately 1 cup of whole corn kernels.
2. Grate kernels from remaining 1 to 2 ears on large holes of box grater (yielding 1/2 cup + of grated kernels). Place in bowl with whole corn kernels.
3. Using the back of a knife, scrape any pulp remaining on all cobs into bowl.
4. Stir in beaten egg, flour, cornmeal, cream, shallot, salt and cayenne.
5. Heat oil in large heavy bottomed non-stick skillet (I used my cast iron) over medium-high heat until shimmering. Drop 6 heaping tablespoons batter in pan. Fry until golden brown or about 1 minute per side.
6. Transfer fritters to plate lined with paper towels. Serve immediately.
7. Note - Batter can be prepared ahead, cover & refrigerate up to 4 hours.
|
|